3rd Anniversary! Where has the time gone!

What a busy year (or 2) it’s been for me! I’ll spare you all the details (2 big falls, a few broken bones, 2 big surgeries… and healing!) But, last summer we spent some time in Prince Edward Island again. I met my favourite Chef! I did! Chef Michael Smith!! What a highlight for me! My poor husband was there to make sure I didn’t go all ‘teenage girl’ on him with giddy squeals of delight.

Anyway…. for our 3rd anniversary giveaway, what better thing could I give than a copy of Chef’s latest cookbook “Family Meals”  As soon as we got home from PEI I cracked open this book and started with… yes… brownies!  The most decadent brownies I’ve had!  So yummy!

Family Meals, Chef Michael Smith
Family Meals

Well, now YOU can make those brownies too! Not to mention the host of other amazing yummies in here!  I’ve made several of the recipes and we have been able to sit down, quickly, to a wonderful tasting dinner that certainly doesn’t look like it only took a little bit of time to prepare!  The recipes are so yummy, and full of flavour – and EASY PEASY!!   Well, I have a second copy of this book, autographed by Chef Michael, and ready to give away!

Just leave me comment below and tell me what you like/don’t like about cooking for your family!  Enter through the Rafflecopter link right here:  a Rafflecopter giveaway

Good luck!  Happy 3rd Anniversary to us!!

*contest open to residents of Canada & USA only. Sorry!!

Lessons from Culinary School, Main

Honey Brined Chicken

If you’re anything like me, then you love the smell of a chicken roasting in the oven. It’s comfort food, right?? But, if you’re also like me, you get into a rut – plain old chicken, but still that yummy smell!

Plain no longer! This week at chef school I learned (among other things) the secret to brining! So here we go!

300 ml Vermouth
240 ml Kosher salt
140 ml honey
1 onion sliced
1/2 lemon, sliced
6 garlic cloves, smashed
45 ml black peppercorns
15 ml celery seed
3 sprigs Rosemary
3 sprigs thyme
6 sprigs parsley
7 bay leaves (broken a bit)
1 chicken – about 2.5-3 lbs

Mix all the brine ingredients together


Bring to a boil in a large pot with about 2L water


Cool the brine mixture to room temp – hint, if it’s cold outside, just cover the pot and place outdoors!

Rinse the chicken, and submerge in the brine. I used a small bucket for this. Cover it!!!! Brine overnight, or 6-8 hrs. (Absolute minimum 4 hrs.) it’s important that you refrigerate the bucket of chicken while its brining…. If not, a trip to the ER is going to be in your future – can you say “food poisoning”?


Thoroughly rinse the chicken and place it in your roasting an, or whatever you want to use! I massaged it with some delicious Olive Oil and a bit of salt & pepper. Feel free to add herbs!


Roast it in your oven at 375 for 25 minutes, then lower the temp to 325 and continue for an additional 45 minutes (or until your chicken is cooked, the juices run clear). Let it rest for 10 minutes before slicing.

Here’s my chicken still in my LeCreuset. We gobbled up way too much and way too fast to get a good picture of it sliced so pretty!

Enjoy! And Happy noshing,


on the road

Travelling the red dirt roads of PEI

Two weeks ago my husband Scott and I traveled back to PEI (for you non-Canadians…. it’s Prince Edward Island) Canada’s smallest province, for a fantastic vacation.   The smell of sea air. The red dirt roads.  The gorgeous beaches.  The amazing FOOD! It was all so good!  PEI is my most favourite place in Canada to vacation.  So much so, I tried convincing Scott that we need to move there!


There were two very distinct highlights for me on this trip.  The first was our trip to Annie’s Table Culinary Studio.

Under the direction of Chef Norman, we learned how to grill fish properly.  Our first fish was a beautiful salmon.  We candied it, and grilled it to perfection.  The fish was tender and flaky and oh so good.

The second fish was Atlantic Halibut.  This time we cooked it over a cedar plank.  The flavour of that halibut was second to none! DSC_0035

Annie’s Table is a culinary gem in rural PEI, new London to be specific. The premise is that you sign up for a short class, learn some cool new things to cook, taste, love, and then take the recipes home to try in your own kitchen. The experience is unique and well worth the time.

The second highlight for me was meeting my favourite Canadian Chef, Michael Smith. Nt sure what to expect, I wasn’t disappointed. Chef Michael is about as down to earth as they come. He graciously spent some time with me and Scott, showed us his home kitchen (it’s spectacular) and even got a map of the island and sent us on a planned route to see some amazing things, such as where his Food Network Canada series, Chef at Home, was taped.

Not only that, but he sent us to see some great places to eat. Feeling like we were in an episode of “Diners, Drive-ins and Dives” or the Canadian counterpart “You’ve Gotta Eat Here” we headed out to Rick’s – best fish ‘n chips on the Island, and then to the Shipwreck Cafe, best fried clams on the island!

My love for all things PEI was firmly carved on my heart. So much so that I tried to convince Scott we need to move. So far no luck, but I’m working on it.



Girl Interrupted, the sequel.

Dear followers,

I must apologize for the delays in posts here lately.  I am working with a super ‘web guy’ who is in the process of redesigning the entire site.  YAY!

But for now, I must take a bit of a hiatus – short one.  I survived the entire winter and on Thursday, first day of spring, I slipped on the only piece of ice on our driveway and fell.  I broke my leg.  Because it was the weigh bearing bone in my lower leg I am not weight bearing for the next several weeks.  Hopefully by then I’ll have a walking cast put on and will be able to get back into the kitchen.

Until then, I apologize to you – for not being able to cook/bake/create anything new for a little bit.

Please don’t  desert me!  Stick around and I guarantee it will be worth it when we’re back up and running!  Ah running – no pun intended, I think!

I will continue to post on our facebook page – great links to great places, ideas, people.  Be sure to follow us!

Who knows, when I get back on board, I think with the new website and a new(er) working leg, we should start with a bang and an awesome giveaway! Who’s in?


Until then,

Happy noshing!


Still time to enter!

There’s still time to enter the Nosh With Nash 2nd Anniversary Giveaway!  Win a copy of Chef Michael Smith’s “FAST FLAVOURS” right here!!   Just follow the link below!

Don’t forget, when it says “leave a comment on the blog” it means here, not on facebook!  You can also earn additional entries every day by tweeting about the giveaway – be sure to follow instructions and post the link to your tweet in the right spot!

Enter here!

Good luck!




Contests, on the road

Nosh with Nash turns 2!!

I can’t believe it’s been 2 years since I began this journey!  So hard to believe.  Well, officially it will be 2 years on February 2nd.  Ground Hog Day!  Hmmm, I wonder if I’m supposed to live that day over and over again?  Snap out of it!!

Well, this weekend I’m in Niagara Falls participating in a FAM tour (FAM = familiarization).  I’ve had more ice wine to drink today than I’ve had in the last 2 years! Ice wine, if you are unfamiliar, is like liquid gold!  The grapes are left on the vines after the harvest and protected with netting. When the temperature dips below -10 for a few days/nights consistently then the grapes are harvested by hand, picked lovingly one grape at a time. They are then pressed, again while still frozen, and what results is one precious drop of nectar! This is then turned into the sweetest wine you’ve ever had.  Also the most expensive!  I love it!

Today we participated in the Journey Behind The Falls. This is a lovely thing to do…. in SUMMER!  It was pretty cold! You can imagine how much ice was present, with our current Polar Vortex. Usually you can see the water flowing in front of you, but not today! There was so much ice! I could hear the water, I just couldn’t see it!  The entrance to the tunnels was completely encased in ice.

Following our trip behind the falls we were treated to a spectacular lunch at Elements, operated by the Niagara Parks Commission.  Fabulous!  No other words!

Stunning ice under the Falls
Stunning ice under the Falls


But now that I’ve shared where I am, I’d like to share something else that’s almost as exciting as seeing Niagara Falls FROZEN!  Okay are you ready?  Nosh with Nash is turning 2!   True!  So frozen Niagara Falls aside, I’d like to share a fantastic giveaway with you to celebrate! If you know nothing else about me, you know that I am a huge [massively huge] fan of Chef Michael Smith.

Here’s the deal!  Enter to win a copy of Chef Michael Smith’s cookbook “Fast Flavours” right here!  Simply follow the rules on the Rafflecopter link on our Facebook Page.  The contest is open to residents of Canada and the U.S. only.  One winner will be drawn randomly by Rafflecopter on February 2nd!  Get the word out!  Enter today!!!!


You can enter on our Facebook page, but all comments must be left here on the blog!! just click on “GIVEAWAY”

Good luck!

And happy noshing!


Cookies. Naughty? or Nice?

Happy New Year!
My first project this new year 2014 was cookies for a bridal shower.  They were just a little naughty, and just a little nice!  What a fun start to January!  Especially since we’ve had such a cold cold January and we’re only one week into it!  Yikes!  Hopefully these cookies will make you smile!  I know they made me smile!!

Happy noshing!

DSC_0179DSC_0181  DSC_0182 DSC_0183 DSC_0184